Cauliflower steaks with roasted red pepper & olive salsa

Unlock the flavours of cauliflower with a red pepper, olive and caper salsa, topped with almonds. Healthy and vegan, it makes a tasty light lunch or supper

Prep:15 mins Cook:20 mins

Serves 2

Easy

Nutrition per serving

Calories277

Carbohydrate11

Fat21

Fiber4

Protein9

Saturated Fat2

Sodium0.3

Sugar6

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Ingredients

1 cauliflower

½ tsp smoked paprika

2 tbsp olive oil

1 roasted red pepper

4 black olives, pitted

small handful parsley

1 tsp capers

½ tbsp red wine vinegar

2 tbsp toasted flaked almonds

Method

Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Slice the cauliflower into two 1-inch steaks – use the middle part as it’s larger, and save the rest for another time. Rub the paprika and 1⁄2 tbsp oil over the steaks and season. Put on the tray and roast for 15-20 mins until cooked through.

Meanwhile, make the salsa. Chop the pepper, olives, parsley and capers, and put into a bowl and mix with the remaining oil and vinegar. Season to taste. When the steaks are cooked, spoon over the salsa and top with flaked almonds to serve.